- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
For an easy carrot cake that’s perfect for picnics, try this clever packet mix hack.
- Serves16
- Cook time35 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 440g pkt vanilla cake mix
- 2 free-range eggs
- 70g unsalted butter, softened
- 150ml milk
- 1 1/2 cups grated carrot
- 450g can crushed pineapple, drained
- 1 1/2 tsp ground cinnamon
- 1/2 cup (55g) walnuts, chopped
- 400g tub cream cheese frosting
- Orange zest, to serve
- Ground cinnamon, extra to serve
- Chopped walnuts, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease and line a 20cm x 30cm lamington pan, allowing the sides to overhang. Prepare cake mix following packet directions with eggs, butter and milk. Fold in carrot, pineapple cinnamon and walnut. Pour into the prepared pan and smooth the surface.
Step 2
Bake for 30-35 mins or until a skewer inserted in the centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool completely.
Step 3
Transfer to a serving platter and spread the top with cream cheese frosting. Sprinkle with orange zest, extra ground cinnamon and extra walnut to serve.
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